Fruit, Hazelnut & Chocolate Tart

00h 40
01h 00

This no-bake vegan and gluten-free tart has a delicious crunchy hazelnut and almond crust, topped with a smooth, creamy bittersweet-chocolate ganache filling. This is an impressive tart that requires surprisingly little effort and works perfect for a weeknight treat.

Ingredients and Method


  • For the base
  • 150g almonds
  • 50g roasted hazelnuts
  • 180g dates
  • 50g organic wheat flakes (gluten free bran flakes)
  • 3 tbsp coconut oil
  • Pinch of salt
  • For the ganache
  • 200g dark chocolate (70%)
  • 180ml full fat coconut milk
  • 50g roasted hazelnuts
  • Dried cranberries and raisins


  1. Grease and line a 24cm quiche dish.
  2. Mix the ingredients for the tart base in a mixing bowl until it forms into a dough.
  3. Press into the base and up the side of the quiche dish, then leave to set in the freezer for 45 minutes to an hour.
  4. Melt the chocolate into the coconut milk, then mix in the dried fruits to make a ganache.
  5. When the ganache has cooled, pour into the tart base, then sprinkle with hazelnuts and leave to set in the fridge.

Products you will need